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Lee Yeon-bok's Spicy Braised Pork Back Ribs

Golden-browned pork back ribs simmered in a gochujang and cheongyang chili powder sauce, topped generously with soybean sprouts, all finished in one pan.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Using fresh pork back ribs means you don't need to soak or parboil them for long. Boiling the soy sauce and mirim sufficiently in the pan helps reduce off-odors.
  • If serving elderly diners, making shallow cuts in the center of the rib meat helps it separate from the bone more easily after cooking.
  • Season the sauce slightly saltier before adding soybean sprouts, as the sprouts release moisture and can dilute the seasoning.

Recommended for

  • Those who want to make tender spicy braised ribs in one pan.
  • Those preparing a hearty main dish for guests or family dinner.
  • Those looking for a rice-stealing menu featuring pork back ribs and soybean sprouts.

Shop ingredients on Coupang(Ad)

pork back ribsJin-ganjang (Korean all-purpose soy sauce)mirimcheongyang chili powdergochujangoyster sauceminced garliclarge green oniononiontuna extractsoybean sprouts

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